Grilled Thyme Potatoes

It's time to get out of the kitchen and enjoy the outdoors.  Summertime is here!  Grilling time is here! (even though I grill all year round)  The Cooking Light Virtual Supper Club has gotten together again.  This month's theme is barbecuing and getting out of the kitchen to cook.  

I made a very simple side dish.  Thyme potatoes.  What I love about this recipe is that you make individual foil packets with red potatoes, olive oil, thyme, salt and pepper.  Everyone has their own potato package.  The potatoes got so tender and creamy.  A perfect side dish to go along with your grilled meats or other vegetables.

Note: This recipe makes one serving.  I cut up enough potatoes to make 4 servings and increased the other ingredients as well. I divided the potato mixture evenly among 4 foil square packets. 

Click here for recipe on Myrecipes.com

Thyme Potatoes

Recipe By Cooking Light

Serving: 1 cup


Ingredients
1/2 pound small red potatoes, quartered  

• 1 1/2 teaspoons olive oil
• 1 teaspoon minced fresh thyme
• 1/4 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• 
  
• Preparation

• Prepare grill.
• Combine all ingredients, tossing to coat. Cut 2 (12-inch) sheets of aluminum foil. Arrange potato mixture in a single layer on 1 sheet of foil. Place remaining sheet of foil over potato mixture; seal edges. Place foil packet on grill rack. Grill 8 minutes or until potatoes are tender.

What did the rest of the group cook outside the kitchen?  Check out the links below for some other great Cooking Light grilling and outdoor recipes.

Val from More Than Burnt Toast made an appetizer - Barbecued Chicken Sliders with Pickled Onions

Roz from La Bella Vita also made an appetizer - Grilled Stuffed Portobello Mushrooms

Jerry from Jerry's Thoughts, Musings and Rants brought a salad - Grilled Vegetable Salad with Creamy Blue Cheese

Jamie (that's me) brought a side dish - Thyme Potatoes

Sandi from Whistlestop Cafe Cooking made the main dish - Scallops Grilled on Rosemary

Mary Ann from Meet Me in the Kitchen made the dessert - Blueberry Cheesecake Ice Cream

Enjoy some time getting out of the kitchen this summer.  These Cooking Light recipes are a great inspiration to get started.

Enjoy!

Mom's Cooking Club Lesson:  I used petite red potatoes and quartered them to make even pieces.  If you buy the red potatoes that are larger, I would cut them more to make smaller pieces.  This will help them cook quicker.  Also, keep an eye on the potatoes and check them for doneness at the suggested cook time.  If not done, cook a few minutes more.  If you cook them too long, which I did, you may end up with some burned potatoes. (we ate the ones that were not burnt which were very good)